Recipe

Crispy, juicy fried chicken cutlets are a celebration on the American table. The secret to their deliciousness lies in thorough marinating and an evenly coated crust. Your Geedel hand vegetable chopper is a reliable assistant for creating the perfect marinade and quickly preparing a refreshing side dish, making this seemingly complex dish well-organized and manageable.

Ingredients:  

4 boneless, skinless chicken breasts, butterflied and halved horizontally  

For the marinade:

1 cup buttermilk (or milk + 1 tablespoon lemon juice)  

1/2 onion  

2 garlic cloves  

1 teaspoon salt  

1 teaspoon paprika  

For the crispy coating:  

1 cup all-purpose flour  

1/2 cup cornstarch  

2 teaspoons garlic powder  

2 teaspoons onion powder  

1 teaspoon smoked paprika  

Salt and pepper  

For the simple ranch slaw:  

1/4 head green cabbage  

1 carrot  

1/4 cup ranch dressing  

Instructions:  

1. Prepare the flavorful marinade:

   Cut the onion and garlic into chunks. Install the chopping blade in your Geedel manual food chopper and process into fine pieces.  

   Switch to the mixing paddle. Add buttermilk, salt, and paprika. Close the lid and turn the handle to thoroughly mix all marinade ingredients.  

   Submerge the chicken cutlets in the marinade, cover, and refrigerate for at least 2 hours (preferably overnight).

2. Prepare the refreshing slaw:  

   Cut the cabbage into chunks and the carrot into sections, then shred into fine strips using the shredding blade.  

   Place the shredded vegetables in the salad spinner basket and turn the handle to remove excess moisture, keeping the slaw crisp. Toss with ranch dressing and refrigerate until ready to serve.

3. Coat and fry:  

   Combine all dry coating ingredients in a shallow dish and mix well.  

   Remove the marinated chicken cutlets, allowing excess marinade to drip off, then press firmly into the flour mixture on both sides to ensure a thick, even coating. Let rest for 5 minutes to set the crust.  

   Heat oil in a deep pot to 175°C. Fry the chicken cutlets until golden brown and crispy on both sides and cooked through (about 4–5 minutes per side).

4. Assemble and serve:  

   Place fried chicken cutlets on a rack to drain excess oil. Serve alongside the refreshing ranch slaw to balance the richness.

Summary:

This fried chicken feast showcases the powerful multitasking capability of the Geedel manual food chopper. It can create a finely textured marinade base and prepare a crisp side salad, making every step of the preparation process efficient and professional, allowing you to confidently recreate this classic American feast at home.